Shrimp And Spinach Stuffed Pasta Rolls came together on an early evening when the house was slowly filling with familiar sounds again. My husband was flipping through the newspaper at the dining table, a pot of water hummed on the stove, and a friend had texted earlier saying she might stop by after work.
It felt like one of those days that called for a proper sit-down dinner without turning the kitchen into chaos. I had picked up fresh shrimp that morning and noticed a bundle of spinach tucked into the back of the fridge, still crisp and bright.
Lasagna sheets were already waiting in the pantry, which made the idea of rolling everything together feel natural and unrushed. As the shrimp cooked, the kitchen filled with a gentle garlic aroma, and the spinach softened just enough to blend into the filling.
When the rolls were tucked into the baking dish and covered with roasted red pepper cream sauce, the oven light cast a warm glow across the counters.
Shrimp And Spinach Stuffed Pasta Rolls have a way of bringing people to the table early, peeking into the oven and asking how long it will be. It’s the kind of meal that turns an ordinary evening into something shared and memorable.
Short Description
Shrimp And Spinach Stuffed Pasta Rolls are tender lasagna sheets filled with creamy shrimp and spinach, baked in a rich roasted red pepper cream sauce.
Key Ingredients
For the Pasta Rolls
- 12 lasagna sheets, cooked al dente
- 1 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Roasted Red Pepper Cream Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup roasted red peppers, drained and chopped
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
Tools Needed
- Large skillet
- Mixing bowl
- Saucepan
- Baking dish
- Wooden spoon
- Measuring cups and spoons
- Foil
Cooking Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add chopped shrimp and cook for 3 to 4 minutes until pink. Stir in spinach and cook for 2 minutes until wilted. Remove from heat and let cool slightly. In a bowl, combine the shrimp mixture with ricotta, mozzarella, Parmesan, beaten egg, salt, and pepper.
Step 2: Roll the Pasta
Lay cooked lasagna sheets flat on a clean surface. Spoon filling along one edge and roll tightly. Place rolls seam-side down in a greased baking dish.
Step 3: Make the Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir in roasted red peppers and cook for 2 minutes. Add cream and bring to a gentle simmer. Stir in Parmesan and cook for about 5 minutes until slightly thickened. Season to taste.
Step 4: Assemble and Bake
Pour sauce evenly over the pasta rolls. Sprinkle with extra Parmesan if desired. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbling and lightly golden.
Step 5: Rest and Serve
Let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley and serve warm.
Why You’ll Love This Recipe
Creamy, flavorful filling with tender shrimp
Balanced with fresh spinach and rich cheese
Elegant presentation with simple preparation
Ideal for family dinners or guests
Can be assembled ahead of time
Comforting without feeling heavy
Pairs well with many side dishes
Mistakes to Avoid & Solutions
Overcooking the Shrimp
Shrimp can turn rubbery if cooked too long.
Solution: Cook just until pink, as they will finish cooking in the oven.
Watery Filling
Excess moisture can make rolls soggy.
Solution: Let the shrimp mixture cool slightly and drain any excess liquid before mixing.
Tearing the Pasta Sheets
Overcooked pasta can tear while rolling.
Solution: Cook lasagna sheets al dente and handle gently.
Sauce Too Thick
An overly thick sauce won’t spread evenly.
Solution: Add a splash of cream or milk to loosen if needed.
Skipping Rest Time
Serving immediately can cause the rolls to fall apart.
Solution: Let the dish rest 5 minutes before plating.
Serving and Pairing Suggestions
Serve with a crisp green salad
Pair with garlic bread or focaccia
Enjoy with a light white wine or sparkling water
Serve family-style for gatherings
Add roasted vegetables on the side
Storage and Reheating Tips
Store leftovers in an airtight container up to 3 days
Reheat covered in the oven at 350°F until warmed through
Add a splash of cream before reheating to refresh sauce
Avoid microwaving if possible for best texture
Freeze unbaked rolls for up to 1 month
FAQs
1. Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.
2. Can this be made ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
3. Can I substitute the sauce?
A classic marinara works well if preferred.
4. Is there a lighter version?
Use half-and-half instead of heavy cream and part-skim cheese.
5. Can I add herbs to the filling?
Fresh basil or parsley adds great flavor.
Tips & Tricks
Chop shrimp finely for even filling
Use a piping bag to fill rolls neatly
Lightly oil pasta sheets to prevent sticking
Taste filling before rolling
Rotate the dish halfway through baking
Recipe Variations
Crab And Spinach Rolls
Replace shrimp with lump crab meat and gently fold into the filling.
Chicken And Spinach Version
Use finely chopped cooked chicken breast instead of shrimp.
Spicy Cream Sauce
Add red pepper flakes to the sauce for gentle heat.
Tomato Basil Twist
Replace roasted red peppers with crushed tomatoes and fresh basil.
Cheese-Forward Rolls
Add extra mozzarella and skip the shrimp for a vegetarian option.
Final Thoughts
Shrimp And Spinach Stuffed Pasta Rolls bring a sense of togetherness to the table, especially on evenings when everyone arrives hungry and ready to unwind. The balance of creamy filling and silky sauce feels thoughtful without being complicated, which makes it easy to return to again and again.
This dish fits naturally into meals shared with friends or quiet dinners at home. Shrimp And Spinach Stuffed Pasta Rolls offer warmth, flavor, and a gentle reminder that good food often starts with simple ingredients and a little time set aside to enjoy them.
Easy Shrimp And Spinach Stuffed Pasta Rolls
Ingredients
For the Pasta Rolls
- 12 lasagna sheets cooked al dente
- 1 lb shrimp peeled, deveined, and chopped
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1 cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 1 egg beaten
- Salt and pepper to taste
- 1 tbsp olive oil
For the Roasted Red Pepper Cream Sauce
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup roasted red peppers drained and chopped
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Sauté garlic in olive oil, add shrimp until pink, then spinach until wilted. Cool slightly and mix with cheeses, egg, salt, and pepper.
- Fill and roll lasagna sheets, placing seam-side down in a greased baking dish.
- Cook garlic in butter, add roasted red peppers, cream, and Parmesan, and simmer until slightly thickened.
- Pour sauce over rolls, cover, bake at 375°F (190°C) for 20 minutes, then uncover and bake 10 more minutes.
- Rest briefly, garnish, and serve warm.
